Poached peaches with raspberries -a simple no-fuss summer dessert made with syrup poached juicy peaches and tart raspberries. Great served with a scoop of cool vanilla ice cream!
I have never understood why people order fruit for dessert. I like fruit well enough, but if the options are chocolate cake or mixed berries, the cake is a no-brainer. I don’t even like when a restaurant tries to put fruit on my chocolate cake. The berry garnish will sit there untouched, and please put the coulis back in the kitchen. Leave my chocolate alone, thank you very much.
I’m telling you this because, in all honesty, my first impression of a dessert-like the one we’re making today would be one of disappointment. It’s like when I watch Barefoot Contessa. I love Ina, but I question her judgment when it comes to using dried fruit. If I were a dinner guest, I would leave sad and disillusioned. Despite Ina being able to whip up a mean Beatty’s Chocolate Cake or a Coconut concoction, I will never understand the dried fruit thing. It’s a punishment, f you ask me.
One thing Ina certainly got right is she says that people are less likely to remember what you serve for dinner, but they will always remember dessert. I say this because these Poached Peaches with Raspberries changed my opinion on two things. Fruit desserts and peaches.
I didn’t think I liked peaches. I have a thing about texture and peaches. On the texture spectrum, peaches can be way too mushy. Maybe I got lucky when I made this and had perfect peaches. Not mushy at all, not even when poached.
I found this recipe in Martha Stewart Living and ripped out the page because the photography and the article itself were just so gorgeous, but I failed to rip out the recipe. Oops. So the other day, I was walking through Safeway and grabbed another copy to sneak a peek at the recipe. Why I did not buy the magazine again, I do not know. I figured that if I had the title of the recipe that I could find it online. No go.
I did write down the ingredients while standing in the magazine aisle while people were walking past. No shame. That said, I found the most gorgeous peaches and made this recipe, and will never snub my nose at a peach again.
Ingredients for Poached Peaches with Raspberries //
- Water -is the cooking liquid used to poach the peaches.
- Sugar – I used vanilla sugar, so you will see vanilla beans in the pictures, but regular sugar is just fine.
- Dry White Wine – elevates the flavor of the poaching liquid. Sauvignon Blank or Reisling works great.
- Salt – added to desserts, enhances the sweetness.
- Halved Cinnamon Stick – adds cozy, warming flavor.
- Lemon Zest – adds a bit of citrus flavor. The acidity balances out the flavors.
- Peppercorns – adds VERY subtle heat (trust me on this).
- Peaches – should be ripe but still firm to the touch. They are going to break down during the cooking process, so you don’t want to start with peaches that are already mushy.
- Raspberries – should be full and round. To ensure they’re ripe, make sure each berry is consistently colored.
How to Make // The Steps
- Put all of the ingredients except the peaches and raspberries into a large pot.
- Halve the peaches and remove the pit.
- Add the peaches and bring the pot to a boil.
- Cover the pot with parchment paper and reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7-10 minutes (this depends on the peaches. I checked mine every few minutes and pulled them when I could get a knife through them with no resistance, but they were not completely mushy.)
- Take the peaches out of the cooking liquid.
- Add half of the raspberries to the cooked peaches.
- Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
- Strain the poaching liquid.
- Pour the glorious poaching liquid over the peaches and raspberries.
- These are perfect just like this. But they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes please.
- Sliced on top of a piece of pound cake or angel food cake? If you must.
- Or with a dollop of whipped cream on the side. If I were a peach this is how I would want to go.
Tips & Tricks //
- Keep a close eye on the peaches while they are boiling. The goal is to soften them without overcooking them. If you boil them too long, they’ll turn to mush.
- These are perfect just like this, but they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes, please. Sliced on top of a piece of pound cake or angel food cake? If you must. Or with a dollop of whipped cream on the side.
- I love serving this to guests in individual dessert bowls, but I think it’s just as elegant served on a platter for everyone to help themselves to.
- The poaching liquid is so divine that you should absolutely use any leftovers for something else. Maybe add a bit to a wine spritzer or use it to flavor a vodka soda?
Why is Poached Peaches with Raspberries So Good?
I have fallen in love with this peach dessert, and I’m confident you will too. It falls into some of my favorite dessert categories.
- Easy to make? Yes, and it only takes a few minutes to prepare.
- Make-ahead? Yes, and the chilled leftovers are amazing.
- A little bit different? Yes, but still amazing!
- You could also use nectarines for this recipe. Baked nectarines with raspberry sauce? That sounds amazing.
- In addition to raspberries, feel free to add more berries (blueberries, strawberries, blackberries, etc).
- Drizzle with honey or maple syrup before serving.
How to Store and Reheat //
Poached fruit will last up to 5 days in the refrigerator. To reheat, bring to room temperature and reheat on the stove.
Make-Ahead and Freezer Options
To freeze, let the fruit cool completely and place it into an airtight freezer-safe container. Freeze for up to 6 months. To use from frozen, thaw overnight in the fridge and serve cold or warmed through.
Both, but I prefer them warm. Hot fruit was made for ice cream.
While cooking, make sure the halved peaches are completely submerged in the poaching liquid. Cook until you can cut through the peach with ease.
Yes, keep the skin on the peaches so they keep their shape and don’t fall apart while poaching.